Consumer Food Safety

FoodSafety.org

Providing safe and wholesome food is a priority that U.S. meat and poultry industries take seriously.  Learn what you can do to ensure that the meat and poultry you serve is safe.  Website provided by the American Meat Institute (AMI).

Safe handling fact sheets that food preparers can use to maintain the safety of food all the way to the table.

  

Beef    Ground Beef    Pork    Chicken

Turkey    Sausage    Ready-To-Eat Meat Products

 

NSF will launch the NSF Scrub Club during National Clean Hands Week (September 19-26, 2004). Though NSF is focusing their efforts during this week, the program will continue to promote proper handwashing throughout the school year - especially during the holiday season when food safety and disease prevention become most critical.

Basics For Handling Food Safely

USDA's Food Safety and Inspection Service safe steps in food handling, cooking, and storage that are essential to prevent foodborne illness.

FSIS Food Safety Publications

Publications available from the USDA's Food Safety and Inspection Service relating to food safety and the prevention of foodborne illness.

Food Safety (Fight BAC) Brochure from AAMP

Food safety brochure developed by AAMP to outline the four basic steps to prevent foodborne illnesses.

Food Safety Brochure

Brochure made available from the Partnership for Food Safety Education's (PFSE) Fight BAC! ® campaign.  The overall goal is to educate consumers on four simple steps they can take to fight foodborne bacteria and reduce their risk of foodborne illness.

Frequently Asked Questions About Food Safety From The USDA Meat and Poultry Hotline

Questions that are asked frequently by callers to the Meat and Poultry Hotline (1-800-535-4555).

Barbeque Food Safety

USDA's Food Safety and Inspection Service food safety guidelines for grilling food safely to prevent harmful bacteria from multiplying and causing foodborne illness.

Smoking Meat and Poultry

USDA's Food Safety and Inspection Service document to prevent foodborne illness throughout the smoking process.

Food Safety In The Kitchen: A "HACCP" Approach

USDA's Food Safety and Inspection Service utilizes HACCP  as a valid approach to help the consumers learn and practice safe food handling and preparation of all meat and poultry at home. 

Doneness Versus Safety

USDA's Food Safety and Inspection Service description of cooking as a critical control point of food safety protection during food meal preparation at home.

Using A Food Thermometer

USDA's Food Safety and Inspection Service brochure on the use of a thermometer to insure proper cooking.

Kitchen Thermometers

USDA's Food Safety and Inspection Service document describing the use a food thermometer when cooking meat, poultry, and egg products to prevent undercooking, and consequently, prevent foodborne illness.

Keeping Food Safe During An Emergency

Consumer education and information material produced by the USDA's Food Safety and Inspection Service.  Document published to help consumers determine if food is safe and how to keep food safe which will help minimize the potential loss of food and reduce the risk of foodborne illness. This fact sheet will help consumers make the right decisions for keeping their family safe during an emergency.

USDA Consumer Alert:  Keeping Food Safe During An Emergency

USDA's Food Safety and Inspection Service food safety recommendations to help minimize the potential for foodborne illness.

Consumer Advice - Disaster Assistance

Website (www.foodsafety.gov) that offers a variety of links pertaining to disaster (fires, floods, hurricanes, power outages, etc.) assistance.